WO1994000026A1 - Cereales pretes a etre consommees a teneur reduite en matiere grasse - Google Patents

Cereales pretes a etre consommees a teneur reduite en matiere grasse Download PDF

Info

Publication number
WO1994000026A1
WO1994000026A1 PCT/US1993/005838 US9305838W WO9400026A1 WO 1994000026 A1 WO1994000026 A1 WO 1994000026A1 US 9305838 W US9305838 W US 9305838W WO 9400026 A1 WO9400026 A1 WO 9400026A1
Authority
WO
WIPO (PCT)
Prior art keywords
parts
weight
water
ready
dietary fiber
Prior art date
Application number
PCT/US1993/005838
Other languages
English (en)
Inventor
Robert J. Meschewski
John J. Smith
Original Assignee
The Quaker Oats Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Quaker Oats Company filed Critical The Quaker Oats Company
Priority to CA002138556A priority Critical patent/CA2138556C/fr
Priority to EP93916608A priority patent/EP0644724B1/fr
Priority to DE69304058T priority patent/DE69304058D1/de
Publication of WO1994000026A1 publication Critical patent/WO1994000026A1/fr
Priority to FI945960A priority patent/FI111797B/fi
Priority to NO944938A priority patent/NO309353B1/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

Definitions

  • the present invention relates to a reduced fat, ready-to-eat cereal product, preferably prepared from natural ingredients.
  • fat is typically added in the form of oil, which serves to keep the cereal product tender and helps to extend the cereal's bowl life in milk.
  • oil is not added, or is replaced with water and sugar syrup, the resulting cereal becomes extremely hard and brittle and is not accepted as well by consumers.
  • water-soluble dietary fiber of the present invention is added to such cereal products as a replacement for such oils, it has been surprisingly found that a reduced fat, ready-to-eat cereal product, preferably prepared from natural ingredients, can be prepared without any of the aforementioned undesirable effects.
  • a natural, ready-to-eat cereal similar to the preferred type prepared in the present invention is known.
  • United States Patent 3,876,811, issued April 8, 1976 to Bonner et al. teaches a ready-to-eat cereal of natural ingredients, said cereal comprising a base and a coating thereon, said base comprising cereal flakes, coconut, milk solids, and edible nuts and said coating comprising brown sugar, non-hydrogenated vegetable oil, and a sugar solution.
  • the cereal has a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter and a moisture content in the range of from about 1.0 to about 3.5 percent by weight.
  • this cereal also contains oil, which is added to keep the cereal product tender and extend the cereal's bowl life in milk.
  • a process for preparing water-soluble dietary fiber compositions from oats is also known to those skilled in the art.
  • U.S. Patent 4,996,063, issued February 26, 1991 to Inglett teaches preparing water-soluble dietary fiber compositions by treating an aqueous dispersion of a gelatinized, milled, oat substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber.
  • the cereal flakes of this invention are the commonly found cereal flakes which preferably have not been substantially altered by chemical adulteration.
  • the flaking of cereal is well known to the cereal industry and it is intended that - 5 this invention include cereal flakes made from processes well known, but which preferably do not include the , addition of unnatural or chemical additives.
  • cereal flakes selected from the group comprising oat flakes, wheat flakes, barley
  • the milk solids are milk solids which are well known
  • milk solids 15 to the industry but which are preferably free from chemical adulteration.
  • Some amount of milk solids is important to the invention, and it is highly desirable that at least some amount of a milk solid be added. This contributes to the protein as well as provides some binding
  • the base component preferably includes coconut and/or coconut flavor, preferably natural coconut flavor.
  • coconut of the present invention is preferably unprocessed except for comminution into a size desirable for addition into the product and is substantially free from known additives.
  • the coconut flavor is flavoring essence derived from coconut and is preferably not subject to any chemical
  • the base component also preferably includes edible nuts.
  • edible nuts Of particular importance in this invention as an edible nut are almonds.
  • the almonds are subdivided or shredded to a small particle size for the inclusion in the
  • the invention is not limited, however, to almonds, and other nuts could be used, even though they do not provide the exact characteristics of the almonds.
  • peanuts and pecans would likewise be acceptable, although not as the preferred embodiment of the invention.
  • the combination of the cereal flakes with the coconut and/or coconut flavor, milk solids and edible nuts provides the base component of the ready-to-eat cereal. This base component is coated or enrobed with a coating component which comprises the other ingredients.
  • sugar is included in the coating component.
  • the term "sugar” is intended to mean an agent which imparts adhesion to the base component and incidentally imparts sweetness to the total cereal composition.
  • “sugars” useful herein include, but are not limited to, sucrose, fructose, brown sugar, corn syrup, high fructose corn syrup, high maltose corn syrup, corn syrup solids, and mixtures thereof, with brown sugar being preferred.
  • the sugar is substantially unrefined.
  • the coating component also includes a water-soluble dietary fiber composition which comprises a mixture of maltodextrin and beta-glucans at a ratio of maltodextrin to beta-glucans sufficient to impart softening and tenderizing properties to the ready-to-eat cereal product of the present invention, typically at a ratio of from about 1:1 to about 500:1, preferably from about 2:1 to about 20:1, more preferably from about 3:1 to about 15:1.
  • This maltodextrin and beta-glucans mixture may be obtained by any means known to those skilled in the art.
  • maltodextrin and beta-glucans may be obtained separately and then combined.
  • the beta-glucans may be in a purified form or may be in combination with other agents.
  • cellulose gum contains beta-glucans and can be combined with the maltodextrin to prepare the water-soluble dietary fiber composition of the present invention.
  • the water-soluble dietary fiber composition may also be prepared by treating a processed beta-glucan containing grain with alpha-amylase to form a maltodextrin and beta-glucan containing mixture.
  • the water-soluble dietary fiber composition is prepared by a method comprising treating an aqueous dispersion of a gelatinized, milled beta-glucan containing grain substrate with an alpha-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction; separating said soluble fraction from said insoluble fraction using any separation means known to those skilled in the art, with one or more centrifugation steps being preferred, a single centrifugation step being more preferred, and a single decanting step being most preferred; and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water insoluble fiber, in accordance generally with the method described in United States Patent 4,996,063, issued February 26, 1991 to Inglett, the disclosure of which is incorporated herein by reference, or by any method providing an
  • beta-glucan containing grain substrates include, but are not limited to, oat, rice and barley, with oat being preferred.
  • the alpha-amylase enzyme is preferably derived from natural sources such as Bacillus stearothermophilus and Bacillus licheniformis.
  • the coating component of the ready-to-eat cereal also includes a sugar solution.
  • sugar solution means a solution added to provide additional sweetness and flavor separate from the sugar compound of the coating component.
  • the sugar solution is made from sugars, which preferably have been unprocessed, and/or el ⁇ e syrups, preferably natural. Included in this group are honey, which is preferred, molasses, maple syrup, and sucrose solutions, and mixtures thereof.
  • the coating component also contains a sufficient amount water to make the coating component liquid.
  • the ready-to-eat cereal product of the present invention may also include from about 5 parts to about 25 parts by weight dehydrated fruit.
  • the dehydrated fruit is optional but is highly desirable and is a preferred embodiment of the present invention. Of particular desirability as a dehydrated fruit are raisins, dates and mixtures thereof. Whatever the dehydrated fruit, it is preferred that the fruit not have any chemical addition in the processing thereof, although it may be necessary to treat with a humectant to prevent excessive hardness.
  • the moisture content of the ready-to-eat cereal of the present invention is in the range of from about 1.0% to about 3.5%, preferably from about 2.0% to about 3.0% by weight when no fruit is added. If fruit, such as raisins and/or dates, is added, then the overall moisture content of the final product will be in the range of from about 1.0% to about 5.0%, preferably from about 2.0% to about 3.0% by weight. Substantial deviation from the specified moisture content will result in a product which is not desirable.
  • the ready-to-eat cereal as a whole comprises from about 25 parts to about 40 parts, preferably from about 29 parts to about 37 parts by weight oat flakes, from about 8 parts to about 25 parts, preferably from about 15 parts to about 18 parts by weight wheat flakes, from about 1 part to about 6 parts, preferably from about 2 parts to about 3 parts by weight almonds, from about 3 parts to about 7 parts, preferably from about 5 parts to about 7 parts by weight coconut and/or from about 0.03 part to about 0.65 part, preferably from about 0.07 part to about 0.5 part by weight natural coconut flavor, from about 4 parts to about 8 parts, preferably from about 5 parts to about 7 parts by weight milk solids, from about 14 parts to about 20 parts, preferably from about 16 parts to about 18 parts by weight brown sugar, from about 1 part to about 5 parts, preferably from about 2 parts to about 3 parts by weight water-soluble dietary fiber, from about 1/4 part to about 2-1/2 parts by weight honey, from about 5 parts to about 40 parts, preferably from about 29 parts to about 37 parts by weight
  • the present invention further comprises a process for preparing a reduced fat, ready-to-eat cereal, said process comprising: a. preparing a base component by admixing from about
  • a coating component by admixing from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid; c. heating the coating component to a temperature of from about 60° C. to about 70° C. ; d. enrobing the coating component onto the base component; and e. drying the enrobed base component to below about 3.5 percent by weight moisture.
  • the base component in this process is preferably prepared by admixing from about 30 parts to about 90 parts, more preferably from about 50 parts to about 80 parts by weight cereal flakes with from about 5 parts to about 10 parts, more preferably from about 8 parts to about 10 parts by weight coconut and/or from about 0.05 part to about 1.0 part, more preferably from about 0.5 part to about 0.8 part by weight natural coconut flavor, from 0 parts to about 10 parts, more preferably from about 3 parts to about 9 parts by weight milk solids and from about 2 parts to about 9 parts, more preferably from about 3 parts to about 5 parts by weight edible nuts.
  • the definition of the cereal flakes, coconut, coconut flavor, milk solids, and edible nuts are as already described herein. These ingredients can be admixed simply by placing them in a tumbler and mixing them together.
  • the coating component is preferably prepared by admixing from about 5 parts to about 60 parts, more preferably from about 30 parts to about 50 parts by weight brown sugar, from about 1 part to about 10 parts, more preferably from about 4 parts to about 8 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts, more preferably from about 2 parts to about 4 parts by weight of a sugar solution, and sufficient water to make the coating component liquid.
  • these ingredients are mixed, they are heated to a temperature of from about 60° C. to about 70° C, preferably from about 65° C. to about 70° C. It is significant that the temperature must be at a certain elevation in order to provide for proper heating, stickiness, and melting of the mixture. However, the temperature cannot be sufficiently high so as to cause degradation of the product. Therefore, it is necessary that the temperature range be somewhat closely controlled.
  • the coating component After the coating component is heated, it is enrobed onto the base component. This enrobing may be in a conventional cereal enrober.
  • the entire coated base component is then dried to a moisture content below about 3.5%, preferably about 2.5% by weight, leaving a product having a density in the range of from about 0.25 to about 0.60 gram per cubic centimeter.
  • dehydrated fruit is to be included in the ready-to-eat cereal, then the dehydrated fruit is admixed with the dried enrobed base component and at that point from about 5 parts to about 25 parts by weight of the dehydrated fruits are added to the dried coated base component.
  • the final moisture content of the product, including the fruit, must then fall within the range of from about 1.0% to about 5.0%, preferably from about 2.0% to about 3.0% by weight.
  • the process of the present invention comprises: a. preparing a base component by admixing from about
  • a coating component by admixing from about 5 parts to about 60 parts by weight brown sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight honey, and sufficient water to make the coating component liquid; c. heating the coating component to a temperature of from about 60° C. to about 70° C. ; d. enrobing the coating component onto the base component; and e. drying the enrobed base component to below about 3.5 percent by weight moisture.
  • the enrobed base component is formed into a sheet, such as by depositing it on a moving belt, prior to drying and is then subdivided, preferably to an average particle size of about 0.8 centimeters, after drying.
  • the resulting texture is excellent and the product is uniform in particle size and devoid of dust and fines which diminish acceptance.
  • a water-soluble, dietary fiber composition is prepared in accordance with the process as described in U.S. Patent
  • a cereal base component is then prepared by admixing 52 parts by weight oat flakes, 26 parts by weight wheat flakes, 4 parts by weight almonds, 10 parts by weight coconut, and 8 parts by weight non-fat dry milk solids. These ingredients are thoroughly admixed in a mixer.
  • a coating syrup is prepared by admixing 47 parts by weight
  • Example 2 Example 1 is repeated with the exception that: (1) 8.9 parts by weight of water-soluble dietary fiber composition in the form of a gel containing 25 grams water-soluble dietary fiber composition and 75 grams water is added to the coating syrup instead of dry water-soluble dietary fiber composition; and (2) 8.3 parts by weight water is added to prepare the coating syrup.
  • Example 3 Example 3
  • Example 1 is repeated with the exception that the dried cereal product is admixed with 8.5 parts by weight raisins and 8.5 parts by weight dates. Again, the resulting product is a highly desirable, ready-to-eat cereal product.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention se rapporte à des ingrédients pour la préparation de céréales prêtes à être consommées à teneur réduite en matières grasses. Lesdites céréales sont constituées de: un composant de base et un composant d'enrobage, ladite base contenant environ 30 à environ 90 parties en poids de flocons de céréales et de 0 à environ 10 parties en poids d'extrait sec de lait; ledit composant d'enrobage contenant environ 5 à environ 60 parties en poids de sucre, environ 1 à environ 10 parties en poids de composition fibreuse diététique soluble dans l'eau, environ 1/2 à environ 5 parties en poids d'une solution de sucre, et suffisamment d'eau pour rendre le composant d'enrobage liquide. L'invention concerne également un procédé de préparation desdites céréales prêtes à être consommées à teneur réduite en matières grasses.
PCT/US1993/005838 1992-06-19 1993-06-17 Cereales pretes a etre consommees a teneur reduite en matiere grasse WO1994000026A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CA002138556A CA2138556C (fr) 1992-06-19 1993-06-17 Cereale prete a manger a teneur reduite en gras
EP93916608A EP0644724B1 (fr) 1992-06-19 1993-06-17 Cereales pretes a etre consommees a teneur reduite en matiere grasse
DE69304058T DE69304058D1 (de) 1992-06-19 1993-06-17 Tischfertige getreidefrühstückprodukte mit reduziertem fettgehalt
FI945960A FI111797B (fi) 1992-06-19 1994-12-19 Menetelmä viljatuotteen valmistamiseksi, jonka rasvapitoisuus on vähentynyt ja joka on valmis syötäväksi
NO944938A NO309353B1 (no) 1992-06-19 1994-12-19 Spiseferdig kornblanding med redusert fettinnhold, samt en fremgangsmåte for fremstilling derav

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US901,442 1992-06-19
US07/901,442 US5275831A (en) 1992-06-19 1992-06-19 Reduced fat, ready-to-eat cereal

Publications (1)

Publication Number Publication Date
WO1994000026A1 true WO1994000026A1 (fr) 1994-01-06

Family

ID=25414203

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1993/005838 WO1994000026A1 (fr) 1992-06-19 1993-06-17 Cereales pretes a etre consommees a teneur reduite en matiere grasse

Country Status (9)

Country Link
US (1) US5275831A (fr)
EP (1) EP0644724B1 (fr)
CA (1) CA2138556C (fr)
DE (1) DE69304058D1 (fr)
DK (1) DK0644724T3 (fr)
FI (1) FI111797B (fr)
MX (1) MX9303686A (fr)
NO (1) NO309353B1 (fr)
WO (1) WO1994000026A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996001059A1 (fr) * 1994-07-01 1996-01-18 The Quaker Oats Company Source d'energie alimentaire a liberation prolongee
GB2323262A (en) * 1997-03-19 1998-09-23 Freshers Foods Limited Flavoured coating of snack food
EP0908106A1 (fr) * 1997-10-07 1999-04-14 Societe Des Produits Nestle S.A. Snack enrobé comprenant 8-16% de solides du lait
CN107072270A (zh) * 2014-04-22 2017-08-18 普里西利亚·基姆斯 即食、无谷蛋白且生酮的椰子肉类谷类食物

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5514399A (en) * 1994-06-27 1996-05-07 Nabisco, Inc. Method of applying particulates to baked goods and snacks
US5698252A (en) * 1995-05-31 1997-12-16 Nabisco Technology Company Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks
CA2227043C (fr) 1997-02-26 2001-08-07 The Quaker Oats Company Procede de fabrication d'une collation qui se tient dans la main, et produit resultant
CA2295738A1 (fr) * 1997-07-11 1999-01-21 Kellogg Company Extension de la duree de vie dans le lait d'un produit alimentaire a base de cereales
US6375995B1 (en) 1998-04-21 2002-04-23 Lawrence F. Glaser Multi-density cereal product
US6139886A (en) * 1999-03-19 2000-10-31 General Mills, Inc. R-T-E cereals with calcium containing pre-sweetener coating and method of preparation
US6174553B1 (en) 1999-03-19 2001-01-16 General Mills, Inc. R-T-E cereals with calcium containing pre-sweetener coating and method of preparation
US6210720B1 (en) 1999-09-22 2001-04-03 General Mills, Inc. Calcium fortified cereal product and method of preparation
US6913775B2 (en) * 2000-05-05 2005-07-05 General Mills, Inc. Cooked cereal dough products fortified with calcium and method of preparation
US6531178B2 (en) 2000-12-08 2003-03-11 Quaker Oats/Rhone-Poulenc Partnership β-glucan process, additive and food product
US8602774B2 (en) 2002-12-04 2013-12-10 Bryan Wasylucha Process of tooth whitening and apparatus therefor
CA2505186C (fr) * 2004-04-26 2012-08-21 General Mills Ip Holdings Ii, Llc Cereales enrobees et presucrees a faible teneur en sucre et methode de preparation
CA2505329C (fr) * 2004-04-26 2013-01-22 General Mills Ip Holdings Ii, Llc Cereales enrobees a sec et presucrees a faible teneur en sucre et methode de preparation
US20080008801A1 (en) * 2004-10-22 2008-01-10 Symrise Gmbh & Co. Kg Pressed Agglomerates Suitable for Consumption
US20060088639A1 (en) * 2004-10-25 2006-04-27 Lewis Karen M Food additive, baked food composition and method for lowering blood cholesterol
US20060286223A1 (en) * 2005-06-15 2006-12-21 Carol Long Reduced sugar RTE cereals with maltodextrin
US20120288598A1 (en) * 2005-06-17 2012-11-15 Steve Leusner Fiber fortified cereals, cereal bars and snacks and methods for making
WO2006138705A1 (fr) * 2005-06-17 2006-12-28 Henry H Ottens Manufacturing Company, Inc Céréales renforcées en fibres, barres céréales et aliments et méthodes de fabrication
TW200820913A (en) * 2006-08-25 2008-05-16 Martek Biosciences Corp Food fortification with polyunsaturated fatty acids
US20090162499A1 (en) * 2007-12-21 2009-06-25 The Quaker Oats Company Grain products having a potent natural sweetener and a bulking agent
US20090162498A1 (en) * 2007-12-21 2009-06-25 The Quaker Oats Company Grain products having a non-sweetening amount of a potent sweetener
US20090162500A1 (en) * 2007-12-21 2009-06-25 The Quaker Oats Company Grain products having a potent natural sweetener
MX366287B (es) 2013-03-15 2019-07-04 Pepsico Inc Adaptación de las propiedades de humectación y lubricación de grasa comestible con emulsionantes de bajo balance hidrofílico-lipofílico (hlb) o lecitinas.
CN108925981A (zh) * 2018-06-25 2018-12-04 青岛康达九洲生物科技有限公司 学生专用的复合谷物膳食及其制备方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3876811A (en) * 1973-07-09 1975-04-08 Quaker Oats Co Ready-to-eat cereal
US4501759A (en) * 1982-05-21 1985-02-26 General Mills, Inc. Cereal presweetened with aspartame and cold water soluble gum coating and method of preparation
US4619831A (en) * 1984-06-04 1986-10-28 Warner-Lambert Company Dietary fiber composition and process of manufacture
US4880645A (en) * 1987-09-14 1989-11-14 General Foods Corp. Coating cereal with fruit juice
US4927649A (en) * 1988-09-16 1990-05-22 A. E. Staley Manufacturing Company Method of making a hemicellulose coated dietary fiber
US4996063A (en) * 1989-06-30 1991-02-26 The United States Of America, As Represented By The Secretary Of Agriculture Method for making a soluble dietary fiber composition from oats
WO1991015548A1 (fr) * 1990-04-04 1991-10-17 Berwind Pharmaceutical Services, Inc. Enrobages par film de maltodextrine aqueuse et de polymeres cellulosiques

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4451488A (en) * 1981-06-22 1984-05-29 The Quaker Oats Company Food bar
US4497840A (en) * 1981-06-29 1985-02-05 The Quaker Oats Company Cereal foods made from oats and method of making
US4565702A (en) * 1984-06-04 1986-01-21 Warner-Lambert Company Dietary fiber food products and method of manufacture
US4913919A (en) * 1986-11-18 1990-04-03 Frito-Lay, Inc. Coating composition for comestible products
US5151283A (en) * 1989-03-29 1992-09-29 General Mills, Inc. High soluble fiber barley expanded cereal and method of preparation
US5024996A (en) * 1989-12-05 1991-06-18 General Mills, Inc. R-T-E cereal with soluble fibers

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3876811A (en) * 1973-07-09 1975-04-08 Quaker Oats Co Ready-to-eat cereal
US4501759A (en) * 1982-05-21 1985-02-26 General Mills, Inc. Cereal presweetened with aspartame and cold water soluble gum coating and method of preparation
US4619831A (en) * 1984-06-04 1986-10-28 Warner-Lambert Company Dietary fiber composition and process of manufacture
US4880645A (en) * 1987-09-14 1989-11-14 General Foods Corp. Coating cereal with fruit juice
US4927649A (en) * 1988-09-16 1990-05-22 A. E. Staley Manufacturing Company Method of making a hemicellulose coated dietary fiber
US4996063A (en) * 1989-06-30 1991-02-26 The United States Of America, As Represented By The Secretary Of Agriculture Method for making a soluble dietary fiber composition from oats
WO1991015548A1 (fr) * 1990-04-04 1991-10-17 Berwind Pharmaceutical Services, Inc. Enrobages par film de maltodextrine aqueuse et de polymeres cellulosiques

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 15, no. 496 (C-894)16 December 1991 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996001059A1 (fr) * 1994-07-01 1996-01-18 The Quaker Oats Company Source d'energie alimentaire a liberation prolongee
US5759612A (en) * 1994-07-01 1998-06-02 The Quaker Oats Company Solid food composition which provides a time released energy source
GB2323262A (en) * 1997-03-19 1998-09-23 Freshers Foods Limited Flavoured coating of snack food
GB2323262B (en) * 1997-03-19 2001-08-15 Freshers Foods Ltd Snack-foods
EP0908106A1 (fr) * 1997-10-07 1999-04-14 Societe Des Produits Nestle S.A. Snack enrobé comprenant 8-16% de solides du lait
CN107072270A (zh) * 2014-04-22 2017-08-18 普里西利亚·基姆斯 即食、无谷蛋白且生酮的椰子肉类谷类食物
EP3133937A4 (fr) * 2014-04-22 2018-01-03 Kimes, Priscila, F. Céréale cétogène sans gluten à base de chair de noix de coco, prête à consommer

Also Published As

Publication number Publication date
US5275831A (en) 1994-01-04
NO309353B1 (no) 2001-01-22
EP0644724A1 (fr) 1995-03-29
FI111797B (fi) 2003-09-30
NO944938L (no) 1995-01-30
CA2138556C (fr) 2000-09-12
CA2138556A1 (fr) 1994-01-06
EP0644724B1 (fr) 1996-08-14
NO944938D0 (no) 1994-12-19
FI945960A (fi) 1995-01-26
DE69304058D1 (de) 1996-09-19
DK0644724T3 (da) 1997-12-30
FI945960A0 (fi) 1994-12-19
MX9303686A (es) 1994-05-31

Similar Documents

Publication Publication Date Title
US5275831A (en) Reduced fat, ready-to-eat cereal
US5275830A (en) Reduced-fat, ready-to-eat food item
US3876811A (en) Ready-to-eat cereal
CA1216460A (fr) Compose de fibres alimentaires et procede de production
AU623113B2 (en) Process for the purification of a material rich in cocoa dietary fiber
EP0166825B1 (fr) Produit alimentaire de fibre diététique et procédé pour sa production
RU2741122C2 (ru) Кондитерская композиция, содержащая отрубеподобный материал
US5413805A (en) Low or no fat granola cereal mix and process
JPH0239870A (ja) 増補用食物繊維を含有するグラノラバー及びその製造方法
US5616355A (en) Lyophilized health food products and methods of making same
EP0929236A1 (fr) Usinage separe de matieres solides de noix et de matieres solides en particules solubles dans l'eau pour reduire la viscosite et ameliorer l'intensite du gout des produits de noix a tartiner
EP0652713B1 (fr) Produit a base de cereales prets a etre consommes enrichis au beta-carotene
US4925693A (en) Production of a food powder and of food products containing the powder
Arrigoni of Prosopis seed galactomannan
EP3133937B1 (fr) Céréale cétogène sans gluten à base de chair de noix de coco, prête à consommer
AU782147B2 (en) Bran products and methods for production thereof
Inkaya et al. Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies
US5271936A (en) Heat treatment for decreasing the allergenicity of psyllium seed husk products
WO2022048789A1 (fr) Utilisation d'un melange d'amidons pregelatinises riches en amylose de grosse granulometrie avec des fibres solubles pour l'enrobage et le glacage de cereales de petit dejeuner
Soup et al. What are nutritive sweeteners and how do they compare for our health?
JPH04197161A (ja) ナッツ類の処理方法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): BR CA FI NO

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2138556

Country of ref document: CA

Ref document number: 1993916608

Country of ref document: EP

Ref document number: 945960

Country of ref document: FI

EX32 Extension under rule 32 effected after completion of technical preparation for international publication
LE32 Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b)
WWP Wipo information: published in national office

Ref document number: 1993916608

Country of ref document: EP

WWG Wipo information: grant in national office

Ref document number: 1993916608

Country of ref document: EP

WWG Wipo information: grant in national office

Ref document number: 945960

Country of ref document: FI